New York Strip with Chimichurri Sauce and Fried Eggs

Elevate your steak night with this bold and satisfying dish. A juicy, perfectly grilled New York strip steak is topped with a vibrant chimichurri sauce, packed with fresh herbs, garlic, and a hint of tangy citrus. Two sunny-side-up fried eggs, with crispy edges and golden yolks, add richness and a delightful contrast to the flavors. Serve this hearty meal alongside roasted potatoes or a simple green salad for a truly unforgettable dining experience.

Recipe - Welcome

Servings2

Cook Time30 Minutes

Calories1102

Ingredients

6 oz red wine vinegar

4 oz extra virgin olive oil

1/2 cup fresh Italian parsley, chopped

2 Tbs fresh oregano, chopped

2 large cloves garlic, finely chopped

1 tsp salt

1/2 tsp crushed red pepper

2 New York strip steaks

1 Tbs steak seasoning

3 Tbs vegetable oil

2 Tbs butter

2 eggs

Directions

To make chimichurri sauce, combine vinegar, olive oil, parsley, oregano, garlic, salt and red pepper in medium bowl. Refrigerate for at least 2 hours or overnight to allow flavors to combine. Alternately, the ingredients can be pureed in a food processor to create a smoother sauce.
Rub the steaks with steak seasoning. Heat large skillet over high heat. When hot, add vegetable oil and then steaks. Grill for about 5 minutes per side, or until steaks reach desired doneness. Remove steaks to a plate to rest. Melt butter in skillet over medium heat. Crack eggs into pan. Cook until whites are set and slightly brown around edges. Place an egg on top of each steak. Drizzle with chimichurri sauce.

Nutritional Information

Calories: 1102, Fat: 108 g (27 g Saturated Fat), Cholesterol: 259 mg, Sodium: 1375 mg, Carbohydrates: 6 g, Fiber: 3 g, Protein: 30 g.

0 minutes

Prep Time

30 minutes

Cook Time

Servings

1102

Calories

Shop Ingredients

Makes 2 servings

6 oz red wine vinegar

Pompeian Vinegar, Gourmet, Red Wine - 16 Fluid Ounce

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$2.99 was $3.29$0.19/fl oz

4 oz extra virgin olive oil

Brookshire's Extra Virgin Olive Oil - 17 Fluid Ounce

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$9.99 was $11.49$0.59/fl oz

1/2 cup fresh Italian parsley, chopped

Fresh Parsley - 1 Each

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$0.99

2 Tbs fresh oregano, chopped

That's Tasty Oregano

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$2.29$4.58/oz

2 large cloves garlic, finely chopped

Spice World Garlic, Fresh, Bulbs - 5 Each

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$3.29$0.66 each

1 tsp salt

Not Available

1/2 tsp crushed red pepper

Brookshire's Crushed Red Pepper Flakes - 1.2 Ounce

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$2.50 was $3.59$2.08/oz

2 New York strip steaks

USDA Select Boneless New York Strip Steak - 1.4 Pound

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$19.59 avg/ea$13.99/lb

1 Tbs steak seasoning

Not Available

3 Tbs vegetable oil

Brookshire's 100% Pure All Purpose Vegetable Oil - 48 Fluid Ounce

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$4.49$0.09/fl oz

2 Tbs butter

Brookshire's Salted Butter, 4 Quarters - 4 Each

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$5.49 was $5.99$1.37 each

2 eggs

Brookshire's Large White Eggs - 6 Each

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$2.79$0.47 each

Nutritional Information

Calories: 1102, Fat: 108 g (27 g Saturated Fat), Cholesterol: 259 mg, Sodium: 1375 mg, Carbohydrates: 6 g, Fiber: 3 g, Protein: 30 g.

Directions

To make chimichurri sauce, combine vinegar, olive oil, parsley, oregano, garlic, salt and red pepper in medium bowl. Refrigerate for at least 2 hours or overnight to allow flavors to combine. Alternately, the ingredients can be pureed in a food processor to create a smoother sauce.
Rub the steaks with steak seasoning. Heat large skillet over high heat. When hot, add vegetable oil and then steaks. Grill for about 5 minutes per side, or until steaks reach desired doneness. Remove steaks to a plate to rest. Melt butter in skillet over medium heat. Crack eggs into pan. Cook until whites are set and slightly brown around edges. Place an egg on top of each steak. Drizzle with chimichurri sauce.